GODIVA COFFEE CREME BRULEE RECIPES

Steps:

• Bring the heavy cream and liquor to a boil and remove from heat.
• Whisk together the egg yolks and first sugar (2 1/2 cups).
• Temper the egg mixture into the cream mixture.
• Pour into 4-ounce ramekins to the top.
• Place ramekins into a larger cake pan and pour hot water 1/2 of the way up the ramekin.
• Bake in a 320° F oven for 45 minutes to an hour (firm to the touch).
• Remove them from the pan and cool to room temperature.
• Sprinkle a generous amount of sugar on the top and brown off under your broiler or use a torch.
• Let the melted and browned sugar set for a few minutes before serving.
• If bruléed properly the sugar will break like glass under the spoon.

Steps:

• Preheat oven to 300 degrees F.
• In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
• In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
• Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
• top.
• Place ramekins into a roasting pan. Transfer to oven. Before closing oven
• door, pour water into pan (but not into the ramekins themselves!) until it
• reaches 1/2 way up the side of the ramekins.
• Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
• When brulees have fully solidified and cooled down, sprinkle 1 1/2
• tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
• Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.